Moligand™, 10 mM in DMSO Moligand™ for sensitive chromatographic and analytical workflows requiring minimal baseline interference.
Store at -80°C Ships Dry ice packs + Cold packs Check lot-specific COA for exact specifications.
SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.
Cited in 21 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.
2-Acetylfuran (2-Furyl methyl ketone), an important flavour compound or intermediate in foods, is isolated from essential oils, sweet corn products, fruits and flowers. 2-Acetylfuran also can be formed from glucose and glycine by Maillard reaction. 2-Acetylfuran can be used to synthesis Cefuroxime. 2-acetylfuran can be used in the synthesis of reagents with antiamoebic activity.
| Isomeric SMILES | CC(=O)C1=CC=CO1 |
|---|---|
| WGK Germany | 3 |
| RTECS | OB3870000 |
| UN Number | 2811 |
| Molecular Weight | 110.11 |
| Beilstein | 107909 |
| Reaxy-Rn | 107909 |
| Reaxys-RN_link_address | https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=107909&ln= |
Comprehensive hazard, handling, storage, and regulatory compliance document.
Download SDS →Lot-specific quality data. Enter your lot number to retrieve the exact COA.
Look up COA →Full quality attributes and acceptance criteria for this grade.
View spec sheet →| Refractive Index | 1.506-1.508 |
|---|---|
| Flash Point(°F) | 159.8 °F |
| Flash Point(°C) | 71℃ |
| Boil Point(°C) | 173°C |
| Melt Point(°C) | 27～30℃ |
| 1. Yuan Yang, Xiaoli Wu, Qiuyi Yan, Hongling Zhou, Yurong Deng, Chengbin Zheng. (2025) Point discharge molecular emission spectrometer as a highly sensitive GC detector for the analysis of furans in food products. FOOD CHEMISTRY, [PMID:40706462] [10.1016/j.foodchem.2025.145572] |
| 2. Zhongjiang Wang, Jiankun Shi, Genna Ba, Caihua Liu, Yuan Meng, Yapeng Liu, Zengwang Guo, Haotian Liu, Hongbo Sun. (2025) Investigation of how protein structure affects the adsorption of furan flavor compounds based on flash-evaporation treatment-induced soy protein isolate. Food Chemistry-X, [PMID:41049782] [10.1016/j.fochx.2025.102949] |
| 3. Tong Zhou, Xue Xia, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2023) Promotion or Inhibition Effects of Exogenous Glutathione-Degraded Amino Acids on the Formation of 2,3-Butanedione and Pyrazines via Varied Pathways of Interaction with α-Dicarbonyl Compounds Derived from N-(1-Deoxy-d-xylulos-1-yl)-alanine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:37737140] [10.1021/acs.jafc.3c04424] |
| 4. Xiao Jia, Pei Yu, Qi An, Jingnan Ren, Gang Fan, Zelan Wei, Xixiang Li, Siyi Pan. (2023) Identification of glucosinolates and volatile odor compounds in microwaved radish (Raphanus sativus L.) seeds and the corresponding oils by UPLC-IMS-QTOF-MS and GC × GC-qMS analysis. FOOD RESEARCH INTERNATIONAL, [PMID:37254321] [10.1016/j.foodres.2023.112873] |
| 5. Ruifang Wang, Qingzhen Zhu, Lina Qiao, Jing Wang, Shengbao Feng, Hailang Sun, Ning Zhang, Baoguo Sun, Jinyuan Sun, Hehe Li, Haitao Chen. (2023) Characterization of the key aroma-active compounds in Qingke baijiu by application of the sensory approach. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, [PMID:] [10.1016/j.jfca.2023.105196] |
| 6. Tong Zhou, Xue Xia, Heping Cui, Yun Zhai, Foxin Zhang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2023) Cysteine-Induced pH-Dependent Formation of Thiols and Sulfides or 2-Acetylthiazole and Pyrazines during Thermal Treatment of N-(1-Deoxy-d-xylulos-1-yl)-alanine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:36696632] [10.1021/acs.jafc.2c08360] |
| 7. Tong Zhou, Xue Xia, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Competitive Formation of 2,3-Butanedione and Pyrazines through Intervention of Added Cysteine during Thermal Processing of Alanine-Xylose Amadori Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:36444759] [10.1021/acs.jafc.2c07026] |
| 8. Caixing Pan, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Exogenous glutamic acid effectively involved in N-(1-deoxy-D-galulos-1-yl)-glutamic acid degradation for simultaneous improvement of both milk-like and baking flavor. Food Bioscience, [PMID:] [10.1016/j.fbio.2022.101697] |
| 9. Xiaocao Zhao, Jun Qi, Chaoxia Fan, Bo Wang, Cong Yang, Dengyong Liu. (2022) Ultrasound treatment enhanced the ability of the porcine myofibrillar protein to bind furan compounds: Investigation of underlying mechanisms. FOOD CHEMISTRY, [PMID:35240573] [10.1016/j.foodchem.2022.132472] |
| 10. Mingyu Li, Jingnan Lu, Yousheng Huang, Wenjing Wang, Jianhua Xie, Mingyong Xie, Mingyue Shen. (2022) Quantitative assessment of furosine, furfurals, and advanced glycation end products in different types of commercially available cheeses. FOOD CONTROL, [PMID:] [10.1016/j.foodcont.2022.108866] |
| 11. Xie Chao, Lin Longfei, Huang Liang, Wang Zixin, Jiang Zhiwei, Zhang Zehui, Han Buxing. (2021) Zn-Nx sites on N-doped carbon for aerobic oxidative cleavage and esterification of C(CO)-C bonds. Nature Communications, 12 (1): (1-12). [PMID:34376654] [10.1038/s41467-021-25118-0] |
| 12. Wang Dongdong, Al-Mamun Mohammad, Gong Wanbing, Lv Yang, Chen Chun, Lin Yue, Wang Guozhong, Zhang Haimin, Zhao Huijun. (2021) Converting Co2+-impregnated g-C3N4 into N-doped CNTs-confined Co nanoparticles for efficient hydrogenation rearrangement reactions of furanic aldehydes. Nano Research, 14 (8): (2846-2852). [PMID:] [10.1007/s12274-021-3298-y] |
| 13. Zhuolin Wang, Qing Xiao, Jinda Zhuang, Tao Feng, Chi-Tang Ho, Shiqing Song. (2019) Characterization of Aroma-Active Compounds in Four Yeast Extracts Using Instrumental and Sensory Techniques. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:31833769] [10.1021/acs.jafc.9b06751] |
| 14. Guanya He, Hairong Liu, Chengli Yang, Kaishun Hu, Xuchun Zhai, Beibei Fang, Kaixuan Liu, Dali Li Zulekha. (2024) A comparison of dual-enzyme immobilization by magnetic nanoparticles and magnetic enzyme aggregates for cascade enzyme reactions. BIOCHEMICAL ENGINEERING JOURNAL, [PMID:] [10.1016/j.bej.2023.109207] |
| 15. Yaqi Qin, Xueting Mu, Xiaoyu Feng, Kai Xu, Jinkang Ma, Lifeng Cao, Bing Teng. (2025) Design, synthesis and characterization of two new nonlinear optical crystals based on chalcone containing furan ring: FTB and FTC. JOURNAL OF MOLECULAR STRUCTURE, [PMID:] [10.1016/j.molstruc.2025.141720] |
| 16. Ying Yu, Chaoxia Fan, Jun Qi, Xiaocao Zhao, Hui Yang, Guoqing Ye, Mingcheng Zhang, Dengyong Liu. (2024) Effect of ultrasound treatment on porcine myofibrillar protein binding furan flavor compounds at different salt concentrations. FOOD CHEMISTRY, [PMID:38277938] [10.1016/j.foodchem.2024.138427] |
| 17. Kexin Li, Kexin Cheng, Huan Liu, Guanhua Cai, Yuan Wang, Yingying Zhang, Dasheng Xu, Dengyong Liu. (2024) Investigation of the interaction between collagen and furan derivatives during the heating process via multidimensional spectroscopy and GC-MS technology. FOOD CHEMISTRY, [PMID:39700794] [10.1016/j.foodchem.2024.142484] |
| 18. Yang Li, Jing Xu, Fuwei Sun, Yanan Guo, Daoying Wang, Tianfu Cheng, Minwei Xu, Zhongjiang Wang, Zengwang Guo. (2024) Spectroscopy combined with spatiotemporal multiscale strategy to study the adsorption mechanism of soybean protein isolate with meat flavor compounds (furan): Differences in position and quantity of the methyl. FOOD CHEMISTRY, [PMID:38670020] [10.1016/j.foodchem.2024.139415] |
| 19. Mingzhu Zhou, Yiting Lu, Jinyu Yu, Chao Wang, Wei Yu, Liu Shi, Wenjin Wu, Lan Wang, Yu Qiao. (2025) Characterization of off-flavor compounds in ready-to-heat roasted catfish after reheating by sensomics approach. Food Chemistry-X, [PMID:40831966] [10.1016/j.fochx.2025.102872] |
| 20. Dongying Yan, Chenxi Bai. (2025) Corrigendum to “High-selective dehydration of bio-alcohols to oleffns over vanadium-doped hydroxyapatite catalyst with engineered defect sites” [J. Alloys Compd. 1036 (2025) 181853]. JOURNAL OF ALLOYS AND COMPOUNDS, [PMID:] [10.1016/j.jallcom.2025.184406] |
| 21. Yan Gao, Lina Qiao, Junyi Wang, Hui Zhang, Chunhui Huang, Shengbao Feng, Huijuan Li, Ning Zhang, Fuping Zheng, Mingquan Huang. (2025) Aroma comparison of Qingke baijiu and other light-aroma baijiu produced with Daqu using molecular sensory science. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, [PMID:] [10.1016/j.jfca.2025.107997] |
Our grade selection guide covers purity, stabilizer status, and application suitability for all variants in our catalog.
View Moligand™ grade guide →
